Appetites: How some eateries are dealing with big expenses
Starting a restaurant can be an expensive proposition.
The costs are steep to build a kitchen and dining room, and that's pushing restaurants to innovate.
This past year, several local food businesses have made creative use of their spaces to expand their reach.
Rachel Hutton, editor of Minnesota Monthly magazine, joined All Things Considered host Tom Crann to discuss the trend.
To hear some of the ways these businesses are getting more mileage out of what they do, use the audio player above.
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